Description
These Sausage and Sage Stuffed Mushrooms are a savory appetizer perfect for any gathering. Tender baby bella mushrooms are filled with a flavorful blend of Italian sausage, cheese, marsala wine, and herbs, then baked to golden perfection. Easy to prepare yet impressively delicious, these bite-sized treats offer a delightful combination of textures and tastes, ideal for parties or a cozy night in.
Ingredients
Mushrooms
- 36 baby bella crimini mushrooms
Filling
- 1 lb ground Italian sausage
- 1/2 cup Italian style bread crumbs
- 1/3 cup freshly grated parmesan cheese
- 4 ounces mascarpone cheese
- 1/4 cup marsala cooking wine or sherry wine
- 2 garlic cloves, minced
- 2 shallots, diced
- 2 teaspoons dried sage (or 2 tablespoons fresh sage)
- 1 large egg
Other
- 3 tablespoons olive oil (divided: 2 tbsp for mushrooms, 1 tbsp for sausage)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400 degrees F and line a baking sheet with foil. Place a wire rack on top for even air circulation during baking.
- Clean and prepare mushrooms: Wipe the mushrooms gently with a damp cloth to remove dirt, then remove the stems carefully and set aside.
- Oil and bake mushroom caps: Toss the mushroom caps in 2 tablespoons of olive oil, then arrange them stem side down on the wire rack. Bake at 400 degrees for 10 minutes to release excess moisture.
- Drain mushrooms and reduce oven temperature: Remove the mushrooms from the oven and let them drain to get rid of excess water while preparing the filling. Lower the oven temperature to 350 degrees F.
- Brown the sausage: Remove casings from the sausage if present. In a large skillet, sauté the sausage with 1 tablespoon olive oil over medium-high heat, breaking it up with a wooden spoon until browned and cooked through.
- Remove sausage and sauté shallots: Using a slotted spoon, transfer the cooked sausage to a bowl. In the same skillet with leftover oil, sauté the diced shallots over medium heat for 4 minutes until softened.
- Add garlic and marsala wine: Add the minced garlic to the shallots, sauté for 30 seconds until fragrant. Pour in the marsala or sherry wine and cook until most of the liquid has evaporated, scraping up browned bits from the pan.
- Combine filling ingredients: Add the shallot, garlic, and marsala mixture to the bowl with the sausage. Stir in the dried sage, parmesan cheese, mascarpone cheese, egg, and Italian bread crumbs until well combined.
- Stuff and bake mushrooms: Fill the mushroom caps generously with the sausage mixture, placing them filling side up on the wire rack. Bake at 350 degrees for 20 minutes or until the tops are golden brown.
- Garnish and serve: Remove the stuffed mushrooms from the oven, garnish with freshly grated parmesan cheese and chopped parsley. Serve warm and enjoy.
Notes
- Fresh sage can be used in place of dried; use three times the amount as dried.
- Make sure to drain mushrooms well after first baking to prevent a soggy filling.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.
- For a spicier version, consider using hot Italian sausage.
- Leftover filling can be cooked and served as a pasta sauce or appetizer dip.
